Girl Scout cookies – as if we didn’t have enough in our home – were on our to-do list yet again this weekend.
Our challenge? To recreate an early Girl Scout cookie recipe
as found on the Girl Scout national website as part of our council’s 100th anniversary patch our troop is working on. We did our batch a bit early so we could donate it to the church bake sale. That is, if little brother could stay out:
The cookies have good flavor, but I learned three things in the process: It’s tricky to roll out, so you’ll need a lot of flour on hand. You’ll want to err towards 10-11 minutes on the baking, not the 8-10 as in the original recipe. And today’s cookie cutters mean that you’ll wind up with about 3 dozen cookies, not the 6-7 dozen as promised on the site. Enjoy!
An Early Girl Scout Cookie® Recipe
from Girl Scout national offices, circa 1920s-1930s
1 cup butter
1 cup sugar plus additional amount for topping (optional)
2 tablespoons milk
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
Cream butter and the cup of sugar; add well-beaten eggs, then milk, vanilla, flour, salt, and baking powder. Refrigerate for at least 1 hour. Roll dough, cut into shapes, and sprinkle sugar on top, if desired. Bake at 375° for 10 minutes or until the edges begin to brown.